Saag Paneer

Ingredients
1 tsp turmeric
1/2 tsp cayenne
1 tsp salt
3 tbsp oil
200g paneer
300g frozen chopped spinach
1 medium onion, finely chopped
3 garlic cloves, crushed
3/4 tbsp minced ginger
2 tsp coriander
1 tsp cumin
1/2 tsp garam masala
1/2 tsp chilli
4 tbsp greek yoghurt

Method
1. Combine turmeric, cayenne, salt and oil - dice the paneer and marinate in the mix.
2. Thaw and puree the spinach.
3. Fry the paneer until browned on all sides - put to one side.
4. In the same pan, fry the onion, garlic and ginger in oil / butter for c. 15 minutes until toffee coloured - add water to prevent burning if necessary.
5. Add coriander, cumin, garam masala, and chilli and cook for a further 3-5 minutes, add more water if necessary.
6. Add the spinach puree, season and add a little water - cook for another 5 minutes.
7. Add the paneer and heat through - remove from heat to stir through the greek yoghurt and gently reheat.

Status
Very nice!

Chana Masala

Ingredients
400g can chickpeas, drained
1.5 onions
2 garlic cloves
2.5cm ginger
2 chillies
1 tsp butter
1/4 tsp coriander
1/4 tsp cumin
1/4 tsp chilli powder
1/2 tsp turmeric
1/2 tsp garam masala
3 medium tomatoes

Method
1. Bring chickpeas to the boil in 200ml water - remove from heat, and leave to infuse.
2. Roughly blitz  the onions, garlic, ginger and chillies - melt the butter, and cook the mixture for 8-10 minutes until soft, with a pinch of salt.
3. Stir in the spices and cook for a further 3 minutes - add some chickpea water to avoid drying out.
4.  Add the tomatoes and more chickpea water, and cook until soft.
5.  Add the chickpeas and cook for 10 minutes.

Status
Made - bit spicy, but went down well.

My Curry Sauce

Ingredients
2 onions
2 garlic cloves
1 inch ginger
1/4 tsp asafoetida
1/4 tsp fenugreek
1/2 tsp chilli powder
1/4 tsp cinnamon
2 tsp turmeric
2 tsp cumin
1 tsp coriander
1 chicken stock pot
1 pot homemade frozen tomato sauce

Method
1. Chop onions and cook in oil / butter until toffee coloured - add water if necessary to ensure it doesn't burn.
2. Add garlic and ginger and cook for another 3 minutes
3. Add spices and cook for another 3 minutes
4. Add chicken stock and melt through mix before adding thawed tomato sauce
5. Use as base for curry